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    Tomato & Fennel Soup


    Source of Recipe


    by Grandpoohbah, from The New, Low-Country Cooking (William Morrow, 2000)

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=10296.1

    List of Ingredients




    2 tablespoons vegetable oil
    1/2 lb. (about 2 medium) fennel bulbs, chopped, fronds discarded
    3 celery ribs, chopped
    1 onion, chopped
    2 cloves garlic, chopped
    1/4 cup Pernod liqueur (optional)
    1/2 bunch fresh dill, stems removed (1/4 cup trimmed)
    1 tablespoon celery seeds
    1/2 teaspoon cracked black pepper
    2 quarts vegetable stock
    3# ripe tomatoes -OR- 3 c. canned peeled whole plum tomatoes, coarsely chopped
    1/4 cup (1/2 stick) unsalted butter (optional)
    Salt to taste

    Recipe



    In a large pot, heat the oil over medium heat. Add the fennel and cook, stirring, until it starts to soften, about 5 minutes. Add the celery, onion, and garlic. Cook, stirring, 5 minutes longer to allow the flavors to blend together. Carefully add the Pernod. (Caution! It could flame up.) Add the dill, celery seeds, and pepper. Add the vegetable stock and tomatoes, and bring the mixture to a boil.

    Reduce the heat to a simmer and let simmer for 40 minutes. Remove the pot from the heat.

    Process the soup, in batches, in a blender or food processor fitted with the metal chopping blade until smooth. Add the butter, if desired, and stir until melted.

    Taste and check the seasoning, adding salt if needed.

 

 

 

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